Preparation: All almonds into a dish put to uberbruhen, with cooking water and after the cooling skins. Marzipanrohmasse cubes, Puderzucker over seven, with almonds, flour, protein and Rum evenly knead. Form whale-nut-large balls out of the paste mass with bemehlten hands. Bethmannchen on a sheet with three almond halves each verzieren. Eigelb with little water verquirlen and the Bethmannchen thereby brush-in. In the pre-hearted furnace with 175 approx. 10 minutes on the middle stage gold-brown bake.

Whale-nut-large balls??????? these are going to be rather large Bethmannchen

if anyone has a recipe for Bethmannchen, I'd love it....merci_________________"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

Preparation:Put the whole almonds in water and boil. Cool the almonds and take off the skin ( it's easier after the almonds are cooked- S). I rsume now you have to ground them, even if it' not written ( S).
Mix the ingredients: Marzipan cut in cubes, powder sugar, ground almonds, flour, protein (?), rhum and knead evenly.
Form walnut-size balls with your ( floured) hands . decorate each ball ( flattened?0 with three almon slices.
Mix eggyolk with a little water and brush the cookies.
Preheat oven at 175 degrees ( Celsius of course)
Bake in the middle rack of the oven for 10 minutes or until gold-brown.

I still like the idea of the whale-nut balls of paste.... _________________"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

thanks again Simona... _________________"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

You are welcome, Madame. Still, could you write the german word they use for protein?
I might know the meaning.
German is far from being my first language ( it comes after English, french, hebrew and romanian), but I still rememnber some words.
On this occation I would like to share my butter almond cookies, which are quite similar to the german ones.

Blend all the ingredients in the food processor until well kneaded.
Shape from the dough little crescents, or flat little cookies ( small walnut-size balls flattened, decorated with almon slice).
Be carefulwith the baking time, they burn easily.
Sprinkle powdered sugaron cold cookies.
Buttery delicious and addictive.

You are right Birgit, on both counts. I've sent Madame a link with the "original" recipe for the B. and of course they don't contain any "proteins". And rose water it is too.
As for my "vanillekipferl", they are indded a family favourite.

Maybe you're right, but thinking of egg whites as proteins is queer. The yolk is the real protein in the egg. So , I don't know. Anyhow, there is no 'protein" needed, as both the recipe i sent Madame as well as yours, does not contain fats or proteins ( well, marzipan does contain some proteins....). Maybe madame will give us the original recipe in German to help solving th e protein mistery
What are your first and second Languages? Are you working as a translator? Simultaneous?
Just curious, as a former professional.( I switched to food related activities).

No more war, more walnut-size ball cookies ( this size is fattening enough )

Sorry, I was wrong about the egg yould being the protein, our friend gingerpale set me right. It's mostly fat. The white has only about 10% protein. Anyhow, it's not relevant for the marzipan cookies,.
Are you going to make a batch of them, Madame? Could I taste one?

well , I've always heard that the white was a good sources of proteins...aka the egg white omelets served for breakfast in chic american restaurants.
my mother tongue is French ; I mainly translate business documents at the moment, but I've also done two books, and I'd love to translate "chick lit"....German was my third langage at school, and I used to be pretty good, even two years into university...I've forgotten most of it now for lack of use, but still understand a bit...